As Susan Spicer says in her book Crescent City Cooking, there are two types of remoulade—French, made with celery root and mustard-mayo dressing, and New Orleansstyle, "more of a vinaigrette," with paprika and cayenne cut by celery and parsley. Spicer recommends eating her Classic N'Awlins Remoulade with chilled boiled shrimp, crab, or crayfish or on crabmeat.
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- 2 tablespoons finely chopped onion or shallots
- 1 garlic clove, minced
- 2 tablespoons Creole mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sweet Hungarian paprika
- 1/2 teaspoon cayenne
- Juice of 1 medium lemon (about 3 tablespoons)
- 1 tablespoon prepared horseradish
- Salt and pepper
- 1 cup olive oil
- 1/4 cup finely chopped celery heart
- 2 tablespoons chopped fresh parsley
- 2 tablespoons finely chopped scallion
Whisk the onion, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste, together in a medium bowl. Whisk in the olive oil, then stir in the chopped celery, parsley, and scallion. This dressing will keep for 2-3 days in the refrigerator.